Follow-Up Inspection
Dec 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source
Santa Clara County, CA
Faz Restaurant & Bar
181 E Tasman Dr Ste 40
Last inspected Dec 4, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Faz Restaurant & Bar has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up Inspection
Dec 2, 2025
Conditional Pass
10 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the prep cooler second to the left (when oriented facing the dining area) measured 49F via probe. Ambient of the far-left prep cooler measured 50F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured 95F at the three compartment warewashing sink. Per the owner, the plumber conducted a service several days prior. *Note: Hot water measured at 100F at all handwash sinks, and measured at 120F at all other sinks in the facility. Water heater reading states 124F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Facility shall use the mechanical dishwasher to conduct warewashing until water can be provided at minimum 100F at the three compartment warewashing sink. Owner states that he has scheduled a service from a plumber.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Onion observed on the floor directly in front of a sticky trap with dead rodents on top. Employee picked up onion and placed the onion directly into a box of other onions, thereby adulterating them. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Food stored directly on the floor shall be discarded immediately. [COS] Box of onions VC&D into the trash.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Black, mold-like substance observed on multiple cutting boards throughout the kitchen. All of the affected cutting boards were not actively in-use. [CA] Maintain clean to prevent contamination of food. When cutting boards become too scratched/worn to be cleaned properly, discard them and obtain new ones. [COS] Affected cutting boards discarded into the trash. 2. Chlorine sanitizer measured in the range of 10 ppm-25 ppm in the mechanical dishwasher while actively in-use to wash dishes. Sanitizer feed-line observed to not be immersed in bucket of chlorine sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee placed sanitizer feed-line into chlorine sanitizer. Chlorine sanitizer remeasured at 50 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two dead, partially decomposed rodents observed on a sticky trap underneath the dry storage shelves directly outside of the walk-in cooler in the back kitchen area. *No other evidence of rodents observed throughout the facility* Manager provided pest control report from last month, which states that preventative treatment measures were taken for cockroaches and rodents, but no activity was observed. Consulted with J. Rubingh and G. David regarding vermin findings. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Sticky trap with deceased rodents on top discarded. Pest control technician arrived on-site during the inspection. Exclusion measures taken, and bait stations placed throughout the kitchen. A follow-up inspection will be conducted within the next 48 hours. *Any evidence of rodent activity during the follow-up inspection will result in facility closure*
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Roasted tomatoes measured 62F-65F while maintained in a plastic wrap-covered metal container in the left side prep cooler at the front service area. Per staff, the roasted tomatoes had been cooked last night, then maintained in the unit overnight to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Roasted tomatoes VC&D into the trash.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink underneath the three compartment sink observed to be actively backing up with wastewater and overflowing onto the floor of the dishwashing area. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Employee snaked floor sink. Floor sink observed to be capable of draining, albeit slowly. Owner states that he has scheduled a service from a plumber.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Basmati rice measured 102F while maintained in a plastic-wrap covered container in the steam table at the front service line. Per the owner, they had taken the rice out of refrigeration one hour prior and were currently in the process of reheating it for hot holding. Owner stated that he is aware of the requirement for reheating. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. *Note: The steam table (and other hot hold units) are designed to maintain potentially hazardous foods at or above 135F, but are not designed to reheat food to 165F within the span of 2 hours. Discontinue the use of the steam table to reheat potentially hazardous foods to 165F. [COS] Basmati rice reheated to 165F in the oven and placed back into hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Various potentially hazardous foods (tzatziki, sliced tomatoes, etc.) measured 48F-49F while maintained in the prep cooler second to the left (oriented facing the dining area). Per staff, items had been placed into the unit less than 1.5 hours in preparation for lunch service. Ambient of the unit measured 49F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's placed into ice baths. All other PHF's relocated to the walk-in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee touched face and nose, and then continued on to food preparation. [CA] Employees shall change their gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
Nov 13, 2025
Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Expired quaternary ammonium test strips. (expired 2018) [CA] Provide new test strips and maintain in good condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the warewashing area: employee beverage stored next to clean stainless steel containers. [CA] Employees shall eat and drink in an area that will prevent potential contamination of food, equipment, linens, and single-use articles.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of dust on ventilation hood filters. [CA] Routinely clean hood filters to prevent buildup.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of mold-like substance observed on inner panel of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the hand washing sink next to warewashing area: 1) No hand soap available and no soap dispenser installed. 2) Hot water handle appears to be stuck. No hot water available. (Additional hand sinks available in kitchen area) [CA] Ensure hand washing sinks are stocked with hand soap at all times. Repair hand washing sink and maintain in good condition. Note: Food employee provided hand soap.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the Continental 4 drawer preparation cooler: cooked chicken breast (52F) observed cooling on top of cooked diced chicken(41F). (Stored inside drawer cooler) Per operator, chicken breast was removed from temperature control 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Chicken breast was relocated to walk in cooler for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of Atosa 4 drawer preparation cooler measured 50F. No PHF's stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Leak observed at drain pipe of hand wash sink, across from preparation sink. 2) Leak observed at preparation sink faucet and hot water handle is very difficult to open. [CA] Repair plumbing fixtures and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source